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Sauteed spaghetti squash with salmon

December 17, 2011

So just like how I went crazy with a bunch of variations for cauliflower fried rice, I went crazy with spaghetti squash. In my last post on simple spaghetti squash, I introduced a simple recipe of the vegetable sauteed in butter and garnished with parsley. In this version, I added some canned salmon.

1 3-4lb spaghetti squash
1 14.75oz can salmon
2 Tbsp butter
1/2 medium onion
1 small handful of fresh parsley, about 8 individual sprigs
salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper)

(1) Prepare spaghetti squash by microwave or oven. Set aside to slightly cool.
(2) Chop the onion and set aside. Chop the parsley finely and set aside.
(3) Chop the spaghetti squash in half and scoop out the seeds. Using a fork, create strands by running the prongs from the top stem part to the bottom part of each squash half.
(4) Set aside half the total amount of strands in one container and half in another, unless your pan is HUGE enough to contain all of the squash.
(5) Open the can of salmon and set aside half (if cooking in half-batches). Flake with fork.
(6) Heat 1 Tbsp of the butter on high (2 Tbsp if you can fit all the squash). Saute half the chopped onions with the salmon (all if you are doing the entire squash) until the salmon is lightly browned.
(7) Add one container of the spaghetti squash (or all if you cooking all at once). Saute until parts of the noodles are lightly browned, then add half (or all) the parsley. Saute for another 2-3 minutes, and then add salt and pepper to taste.
(8) If not all of the squash has been cooked, repeat step 5-7 with the other half of the ingredients until everything has been cooked.
(9) Serve warm, which will enhance the taste of the salmon, butter, and naturally nutty flavor of the spaghetti squash.

Bon apetit!

Dai Dai


From → Recipes

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